Wednesday, January 21, 2009

Almond Bar Cookies

I made these cookies over the weekend and we've eaten them all. If you like baked goods flavored with almond, you'll love these bar cookies. Bake them at the lower temperature and they turn out chewy; bake them at the higher temperature and they are crunchy and crispy.
They are perfect with a cup of coffee or tea.

In an effort to cut out some of the calories I didn't drizzle them with the Almond Icing; I just sprinkled them with sliced almonds before baking.

Almond Bar Cookies

1/2 cup butter
1 cup sugar
1 egg
1/2 teaspoon Watkins Almond Extract
1 3/4 cups all-purpose flour
2 teaspoons Watkins Baking Powder
1/4 teaspoon salt
1/2 cup sliced almonds
2 tablespoons milk
1 cup confectioners' sugar
1/4 teaspoon Watkins Almond Extract
1/4 cup milk

Preheat oven to 325-350 degrees F. In a medium bowl, cream butter and sugar. Add egg and 1/2 teaspoon almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds.

Bake in preheated oven 12 top 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide.

When cool, drizzle with almond icing.

Almond Icing

In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies. Makes 4 dozen cookies.

You'll find Watkins Almond Extract under Natural Gourmet at my online catalog

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